Ingredient:
35 oatmeal cookies
6 Toneli Free Range eggs
150 g walnut kernels
½ butter package
2 tablespoons cocoa
200 g caster sugar
18 tablespoons caster sugar
Rum essence
Fresh currants
Method of preparation:
Put the biscuits and walnuts in the mincer, add the yolks, cocoa, rum essence and mix until a homogeneous composition is obtained. Place in a cake tin and refrigerate.
Beat the egg whites, add 12 tablespoons of sugar and make a hard meringue. Lightly caramelize 6 tablespoons of sugar in a saucepan, then slowly pour over the beaten egg whites and beat with a fork so as not to harden the sugar. The egg whites will taste like caramel.
Pour the egg whites over the cookie sheet and keep cold for a few hours.
Decorate the cake with bunches of currants and / or nuts.
